Indulgent Mushroom Risotto: A Luxurious Recipe for Cozy Nights in

Introducing: Mushroom Risotto with Truffle Oil

Today, I’m excited to share a decadent and comforting dish that is perfect for a cozy night in or a special date night at home. This Mushroom Risotto with Truffle Oil is creamy, earthy, and luxurious, making it a true crowd-pleaser. The rich flavors of the mushrooms combined with the subtle hint of truffle oil create a dish that is both elegant and satisfying.

Ingredients:

• 200g Arborio rice
• 300g mixed mushrooms (such as shiitake, portobello, and oyster)
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 liter vegetable broth
• 125ml white wine
• 50g grated parmesan cheese
• 2 tbsp truffle oil
• 2 tbsp butter
• Salt and pepper to taste

Kitchen Tools:

• saucepan
• wooden spoon
• chef’s knife
• cutting board
• grater

To start, heat your saucepan over medium heat and add the butter. Once melted, add the chopped onion and garlic, cooking until softened and fragrant. Next, add the Arborio rice to the pan, stirring constantly until the rice is coated in the butter and slightly toasted.

Slowly begin adding the white wine to the pan, allowing the rice to absorb the liquid. Once the wine has been absorbed, start adding the vegetable broth, one ladle at a time, stirring continuously until each ladle is absorbed before adding the next. This process will take about 20-25 minutes, so be patient and enjoy the slow cooking process.

While the risotto is cooking, sauté the mixed mushrooms in a separate pan until they are golden brown and slightly crispy. Season with salt and pepper to taste.

Once the risotto is creamy and the rice is cooked through but still al dente, stir in the grated parmesan cheese and the sautéed mushrooms. Remove the pan from the heat and drizzle the truffle oil over the top, giving it a final stir to incorporate all the flavors.

Serve the Mushroom Risotto with Truffle Oil hot, garnished with extra parmesan cheese and a sprinkle of fresh parsley. This dish serves 4 people and each serving weighs approximately 300g. One serving is around 400 calories.

Pro tip: For an extra decadent touch, try adding a splash of heavy cream to the risotto just before serving. This will make the dish even creamier and more indulgent.

I hope you enjoy making this Mushroom Risotto with Truffle Oil as much as I do. Feel free to experiment with different mushroom varieties or add in other ingredients like peas or asparagus to make it your own. Happy cooking!